Keto Cinnamon Muffins – the Best Flaxseed Muffins
By Carine Claudepierre
Published on 08/22/2019 - Last updated on 11/18/2023
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These Keto cinnamon muffins are bakery-style cinnamon muffins with only 2.3 grams of net carb per muffin.
Plus, they are gluten-free, dairy-free, and sugar-free.
What Are Keto Cinnamon Muffins?
Keto Cinnamon Muffins are simple, healthy, low-carb muffins made with flaxseed meal for a very low-carb snack.
They are quick and easy to make for a keto snack full of flavors.
Why You’ll Love This Recipe
This recipe makes delicious muffins with sugar-free glazing, and they are:
- Gluten-Free
- Paleo
- Dairy-Free
- Ready In Under 30 Minutes
- Low-Carb
- Keto-Friendly
How To Make Keto Cinnamon Muffins
The keto cinnamon muffins are great to start the day and bring back some cinnamon roll memories without the carbs!
Indeed, one muffin contains only 2.3 grams of net carbs and 5 grams of protein to keep you full.
Flaxseed Muffins Ingredients
You don’t have to be a chef to bake, and these muffins are definitely great ones if you’re a keto beginner cook!
All you need to make the keto cinnamon muffins are a few simple ingredients.
- Flaxmeal – you can use either a golden flaxseed meal or a brown flaxseed meal. I recommend a golden flaxseed meal because it doesn’t have a bitter aftertaste as the brown flaxseed meal.
- Almond Flour – or almond meal if preferred. You can also substitute almond flour for sunflower seed flour, the same amount for a nut-free keto muffin recipe. Learn more about keto-friendly flours.
- Eggs – you need eggs to make fluffy muffins, so don’t try to replace them with more flaxseed meal. It wouldn’t work.
- Cinnamon – of course, lots of ground cinnamon is what makes the muffins delicious. Read how to make perfect cinnamon sugar everytime.
- Sugar-free crystal sweetener – I always use an Erythritol and Monk fruit crystal sweetener blend, but you can also use xylitol with the same amount. Xylitol may have a minty aftertaste, so be aware of that. Read more about keto-friendly sweeteners.
- Unrefined coconut oil – I love the light coconut flavor of coconut oil in those low-carb cinnamon muffins. However, you can also use melted butter.
- Unsweetened almond milk or unsweetened coconut milk.
- Baking powder – or half baking soda.
Customizing Keto Cinnamon Muffins
This is a very versatile recipe, and you can play a lot with it. I recommend trying some of the following add-ons:
- Chopped nuts – add 1/3 cup of chopped walnuts, hazelnuts, or almonds. Nuts and cinnamon marry really well together.
- Coconut – add 1/3 cup unsweetened shredded coconut for a coconut cinnamon muffin.
- Berries – add 1/3 cup frozen or fresh blueberries or raspberries.
- Chocolate chips – add 1/3 cup sugar-free chocolate chips.
- Grated zucchini and chocolate chips – adding 1/4 cup grated zucchini (squeeze out the zucchini juice before adding!) with 1/3 cup sugar-free chocolate chips. This was the most delicious and surprising flavor I tried. I highly recommend that.
Why Is Using Flaxseed Meal Good For Carbs?
You probably wonder why using a flaxseed meal is a great addition to these keto cinnamon muffins.
Well, a flaxseed meal is one of the lowest carbs flour to bake with!
In fact, 100 grams (3.5 oz) of flaxseed meal contains only 0.2 grams of net carbs. It’s the best flour to create muffins without blowing your carb count.
More Keto Breakfast Recipes
If you are a muffin lover and miss muffins on a keto diet, I recommend trying my other keto muffin recipes. You will love to try:
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Keto Cinnamon Muffins
Ingredients
Dry ingredients
- 1 cup Flaxseed Meal gold or dark flaxseed meal
- 1 cup Almond Flour
- 1 tablespoon Baking Powder or 1/2 tablespoon baking soda
- 2 teaspoons Ground Cinnamon
- ½ cup + 2 tablespoons Granulated Sweetener
Liquid ingredients
- 4 large Eggs at room temperature
- ½ cup Unsweetened Almond Milk or coconut milk
- ½ cup Coconut Oil melted or melted butter
Sugar free cinnamon sugar
- 2 tablespoons Granulated Sweetener
- 1 teaspoon Ground Cinnamon
Sugar free icing
- ¼ cup Powdered Erythritol
- 1-3 teaspoons Unsweetened Almond Milk
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffins tray with paper cups or grease the holes slightly with coconut oil. Set aside.
- In a large mixing bowl, combine all the dry ingredients. Set aside.
- In another bowl, whisk the liquid ingredients together. If you are using melted coconut oil, make sure all the ingredients are at room temperature. If you add melted coconut oil on cold eggs (eggs coming straight away from the fridge), the coconut oil makes lumps and solidifies. To avoid that, use melted butter or eggs at room temperature.
- Pour the liquid ingredients onto the dry and combine until it forms a thick muffin batter.
- Fill each muffin hole with the batter. I recommend using a mechanical ice cream scoop to be precise and create muffins of the same size (and the same amount of carbs per serving).
- In a small bowl, prepare the cinnamon sugar-free sugar. Combine sugar-free crystal sweetener and cinnamon.
- Sprinkle the cinnamon sugar-free sugar on top of each muffin before baking. Keep some to dip the top of the hot muffins into if you like, optional but tasty!
- Bake for 20 minutes or until a skewer inserted in the center of the muffins comes out clean or with no crumbs on it.
- Cool them down for 10 minutes in the baking tray, then dip each muffin top into the sugar-free cinnamon sugar. As the muffins are still hot, the toppings will stick to the top, adding a lovely sweet cinnamon flavor and crunch.
- Transfer the muffins to a cooling rack and cool for 1 hour before eating to enjoy the best flavor and texture.
Sugar-free icing
- Combine sugar-free powdered sweetener with 1- 3 teaspoons of almond milk in a bowl. Add the milk gradually and stop when it reaches your favorite texture. The more liquid you add, the thinner the icing becomes.
- Spread 1 tablespoon on top of each muffin and enjoy!
Storage
- You can store the muffins with icing on top in the fridge for up to 2 days. You can store them for up to 4 days without the icing.
Freezing
- Freeze your muffins in an airtight container or ziplock bag without sugar-free icing. Defrost the muffin the day before at room temperature. You can rewarm the muffin in a toaster oven for 2 minutes or half the muffins and bring them into the toaster and eat with butter.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I actually did not have high hopes for a recipe with this much flaxseed in it. But I did want something low carb, as I’m hypertension/diabetic. This is surprisingly very good. I followed the directions as given. I’m thinking of adding pecans too. Thank you for sharing.
these were the best keto flax muffins i’ve had!! i added 3/4 cup of toasted shredded coconut and used coconut oil instead of butter. these are my go-to from here on. thanks so much!!
These muffins are quite delicious.
Being skeptical of recipes that are healthy yet don’t taste good, I am very glad I gave this recipe a try.
I will make them again and again and eat them, happily!
These are fabulous!
I added 1/2 tsp of salt, used birch Xylitol, and MCT oil.
Didn’t bother with any other toppings, so delish fresh out of the oven!
I make these all the time. My whole family loves them.
Hi there, is there any other flour or meal that can be substituted for the Flaxmeal. I can’t eat it because I break out in hives. I was hoping something else may work as well in the recipe. Thank you, Diane
No, you can’t swap flaxmeal by something else in this recipe but you can use my almond flour blueberry muffins recipe and skip blueberry, adding cinnamon instead.
This is one of my go to brekkie recipes, I add 2 TB of molasses and don’t make the topping. Yes molasses is more carbs BUT it’s not that much per muffin.
Easy to make and a really delicious. Great for breakfast and lunch or a snack. I made double recipe in frozen. Highly recommend them
I am just making the recipe and I’m a little confuse. I’m starting the program tomorrow for the next two weeks. When I look at the recipe it says two servings per meal does that mean two muffins? Plus when I look up in the right hand corner it says that Monday Wednesday and Saturday are serving days for the muffins but I can’t find anything on Saturday. Please let me know if it’s one or two muffins per serving And is the recipe calorie count information per muffin or per two muffins per serving.
Good morning, when it says 2 it means 2 muffins. We don’t count calories on a keto diet, only the net carbs. Enjoy the recipe
Have yet to be disappointed with every recipe tried – easy to make with few ingredients, and so delicious! Thank you
Carine, thank you so much for this recipe. I have been doing keto for a while and this recipe is light and delicious. I used butter and no icing and it was really good with the sugar on top. I think next time I will add a little more cinnamon to the mix and maybe ginger with some walnuts. Again.. thank you for creating this and sharing.. I will be tweaking and using the recipe a lot in the future! Cheers!
These were pretty good but kind of bland. That being said I didn’t make the icing. I think next time I will either add salt or replace the coconut oil with salted butter. I still like them though!
I used coconut milk, monk fruit sweetener, and butter as the options when suggested in the recipe. They didn’t seem bland at all. Actually, I thought they were yummy.
Updating my review! The next day the muffins were excellent–I just made a double batch! Thanks for this great recipe!
SO EXCITED FOR THESE. Huge cinnamon addict. 🤣 any chance you’ve experimented with just egg whites and/or gelatin to bind? I’m sensitive to egg yolks and have had success making AIP recipes with gelatin to set but never actually replaced eggs 😶 xoxo
I didn’t try that and unfortunately, if you remove too many egg yolk when the recipe use lots of flaxmeal the muffins can be very dense and dry.
I absolutely loved your zucchini bread recipe. Can’t wait to try this one.
Thank you ! I can’t wait to hear your feedback on this mug cake then.Take care, XOXO Carine
Delicious! Tried this today (did half the recipe) plus i baked it in a 7″ pyrex dish & sliced into 16 small pieces. Can’t decide if i like them better warm or cold. Everything that i try from your site is always 5 stars! Thank you!
Delicious! We added chopped nuts, omitted icing. Our new favorite muffin recipe! We both follow the keto diet, my husband kept asking..are you sure we can eat these? Thanks for another great recipe!
I can use ground flax seeds
If your ground is very thin then yes it will work very well. Enjoy, XOXO Carine
I did and enjoyed it. Great. What do you think the next time I add chia seeds to it?
I wouldn’t add chia seeds simply because they are highly liquid absorbent and it make the muffins very dry. Any other seeds will be fine like sunflower seeds or pumpkin seeds. Enjoy the recipes on the blog, XOXO Carine
This is the first time I know keto cinnamon muffins. The way you write about it is awesome. I will try to make it.
Thank you ! Enjoy the recipe, XOXO Carine
These cinnamon muffins are delicious! I’ve made them a couple of times now and wrap them individually and freeze them so I can enjoy them with a cup of coffee or as an afternoon sweet snack. I will continue to make these and always have on hand. Easy to make, I definitely like using the silicone baking cups they just fall out. I’ve made them with Lily’s chocolate chips and without, both were good. I’ve frosted them and not, still delicious!
I love the chocolate chips addition in those muffins! Thanks for sharing and for making my recipes, Stay safe at home. Talk to you soon, XOXO Carine.